Every year, seemingly endless loaves of zucchini bread fill our freezer. There was already one there from Arielle’s baking last weekend. When I went to the garden and found some zucchini I had apparently missed a few days ago, I realized my zucchini bread baking was about to begin. And it was going to be a double batch – made with just 2/3 of the zucchini below. The rest will go into dinner tonight.
I am out of sugar and raisins, and have a bin that is starting to be filled with zucchini… shopping time.
3 eggs (from Farmer Kim)
1 cup canola or other vegetable oil
2 cups white sugar
2 cups grated zucchini (from the garden)
2 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/4 cup chopped walnuts (optional)
1/2 cup raisins
Preheat oven to 325F. Grease 2 loaf pans.
In a large bowl, beat eggs until light and fluffy.
Mix in oil and sugar. Stir in zucchini and vanilla.
Combine flour, cinnamon, baking soda, baking powder, salt, nuts and raisins (in other words, the rest of the ingredients).
Stir into the egg mixture. Divid evenly among pans.
Bake for 70 minutes or until done. Enjoy!
Makes 2 loaves.
Note: Recipe is easily doubled as long as you have one extra large mixing bowl.